These callets are at a medium fluidity. They are for dipping and candy making. It does not say on the bag if they are already tempered and if you try to contact callebaut via email or cs they do not respond. I find this unacceptable as not everyone is a professional in this area and customers sometimes have questions that are not answered on their videos. I recommend melting slowly to bring up to temp, seeding and cooling while mixing, and try not to use microwave as it can burn chocolate.
Keeping at working temp while dipping is important. Do not put in frig to harden. It must cool to room temp slowly or you will get streaks
Couverture chocolate is usually of good quality . If it is not stored properly, this can affect the outcome of projects. I did receive a bag with a white, powdery coating on the callets which means it was not stored properly.
If you look on the side of the bag, it has a graph of how to heat, cool and bring up to proper temp to use for dipping or enrobing.
Callebaut company needs to answer their cs calls and emails. The best of companies do that. The last bag I purchased was packed well with cool packs. It arrived in perfect condition. Great flavor.
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